How To Make Espresso Mud Cakes

To finish your meal try this take on coffee and dessert, and if you have any coffee liqueur in the back of the drinks cabinet, put a splash in the syrup



50g unsalted butter, softened, plus extra for the tin
2 tsp espresso powder, dissolved in 2 tsp hot water, plus extra for the tin
100g chocolate

 (70% cocoa solids), broken into squares
45g Bournville bar, broken into squares
50g golden caster sugar, plus 1 tbsp
1 large egg, separated
seeds from ½ a vanilla pod, or ½ tsp vanilla extract
4 tbsp plain flour, sifted
4 tbsp golden syrup coffee or vanilla ice cream, to serve


Heat oven to 180C/160C fan/gas 4. Butter four wells of a muffin tin, and sprinkle some espresso powder into each.

In a pan, gently melt half of each of the chocolates with the butter until smooth. Stir in 50g sugar, then take off the heat and cool for a few mins. Stir in the coffee, egg yolk, vanilla and flour until even.

Beat the egg whites with electric beaters or a balloon whisk until foamy and thickened. Add 1 tbsp sugar and whisk until it forms shiny soft peaks. Take care not to overwhisk – softer is better if you’re not sure.

Stir about 1/3 of the egg whites into the chocolate batter to loosen, then carefully fold in the rest of the whites using a large metal spoon or a spatula.

Spoon into the prepared tin, then bake for 10-12 mins or until the cakes are just starting to dome in the middle. Cool the cakes in the tin for 15 mins. In a small pan, melt the remaining chocolates and golden syrup together with 3 tbsp hot water, and whisk until silky smooth. Turn out the cakes and serve warm in a puddle of the syrup and topped with ice cream.


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